Butter Chicken Curry

Name: Butter Chicken Curry with Basmati Rice and Naan Bread
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 20 Grams of Ginger garlic paste; 1 Piece of Lemon; 4 Grams of Coriander cumin powder; 2 Grams of Garam masala; 2 Grams of Turmeric powder; 2 Grams of Chilli powder; 170 Grams of Natural yogurt; 20 Grams of Ghee; 200 Grams of Tomato passata; 100 ML of Cooking cream; 1 Piece of Chicken stock cube; 5 Grams of Brown sugar; 1 Tsp of Salt; 150 Grams of Basmati rice; 300 ML of Water; 1 Tsp of Salt; 1 Piece of Carrot; 15 Grams of Fresh coriander; 5 Grams of Nigella seeds; 1 Tsp of Salt; 1 Piece of Lime; 2 Piece of Tandoori naan

with Basmati Rice and Naan Bread

Quicker, healthier and tastier than a take-away!

689 Reviews

Kcal 1095 · Prot 68 · Carbs 132 · Fat 33

Family Friendly

35 min

Butter Chicken Curry with Basmati Rice and Naan Bread

Quicker, healthier and tastier than a take-away!

689 Reviews

Kcal 1095 · Prot 68 · Carbs 132 · Fat 33

Family Friendly

Ingredients

Chicken

Chicken breast

400 Grams

Ginger garlic paste

20 Grams

Lemon

1 Piece

Coriander cumin powder

4 Grams

Garam masala

2 Grams

Turmeric powder

2 Grams

Chilli powder

2 Grams

Natural yogurt 4*

170 Grams

Curry

Ghee 4*

20 Grams

Tomato passata

200 Grams

Cooking cream 4*

100 ML

Chicken stock cube 4*5*9*15*

1 Piece

Brown sugar

5 Grams

Salt

0.5 Tsp

Sides

Basmati rice

150 Grams

Water

300 ML

Salt

0.5 Tsp

Carrot

1 Piece

Fresh coriander

15 Grams

Nigella seeds 13*

5 Grams

Salt

0.5 Tsp

Lime

1 Piece

Tandoori naan 4*10*

2 Piece

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *13 Mustard, *10 Wheat

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4597 / 1095
Fats (g)	33.4
of which saturated (g)	18.3
Carbohydrates (g)	132
of which sugars (g)	21.6
Fibers (g)	9.9
Proteins (g)	68.1
Salt (g)	5.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Marinate

Chop the chicken.
Combine the chicken, ginger garlic paste, 2 Tbsp of lemon juice, coriander cumin powder, garam masala, turmeric and a pinch of chilli powder (spicy!) in a bowl.
Add 100 g of natural yogurt and mix well.
Marinate for at least 15 min, preferably for a few hours or overnight in the fridge.

2 Boil rice

Once the chicken has marinated for long enough, add the basmati rice, the measured water and a pinch of salt to a pot with a lid.
Bring to the boil over a high heat.
Once boiling, reduce the heat to low and cover.
Cook for 10-12 min or until the water is absorbed and the rice is cooked.
Remove the pot from the heat.
Keep covered until serving.

3 Fry chicken

Meanwhile, heat a pan over a medium-high heat with the ghee.
Once hot, remove the chicken chunks from the marinade (don't shake off the excess).
Add them to the pan.
Discard the leftover marinade.
Fry the chicken for 3 min.

4 Simmer

Add the tomato passata, cream, 0.5 stock cube and brown sugar.
Reduce the heat to low, cover and simmer (don't boil!) for 10-15 min.
Add a splash of water if the sauce looks too thick.
Season with salt to taste.

5 Prep sides

Meanwhile, grate the carrot.
Pick the coriander leaves.
Add both to a bowl with the nigella seeds, a pinch of salt and a squeeze of lime juice.
Set the salad aside.
Warm the naan in a microwave or in a hot oven.